Slice the chilli peppers lengthways and add them to the vodka, shake well for a few minutes and then strain again immediately (preferably through a coffee filter).
Melt the Nutella in a water bath and mix with the cream (does not dissolve completely). When the Nutella cream has cooled down, put it in the bottle with the chilli vodka and refine everything with rum.
Tip: I always buy fresh (very hot) chili peppers in the Asian store and dry them in the oven at 70 ° C for 30 - 40 minutes.
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